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Rib-Eye Steak with Cacio e Pepe Butter Recipe

★★★★★

4.8 from 88 reviews
  • Author: Noah
  • Total Time: 25 minutes
  • Yield: 2 servings 1x

Description

This recipe features a succulent rib-eye steak enhanced with rich, creamy cacio e pepe butter, combining the peppery sharpness of freshly toasted black peppercorns with the nutty flavor of Parmesan or Pecorino cheese. Served alongside crispy chunky chips and fresh watercress, this dish is perfect for steak lovers seeking an indulgent yet straightforward meal.

Ingredients

Scale

Cacio e Pepe Butter

  • ½ heaped tbsp black peppercorns
  • 100g salted butter, softened
  • 50g parmesan or pecorino, finely grated

Steak and Serving

  • 1 tbsp vegetable oil
  • 400g rib-eye steak
  • Chunky chips, to serve
  • Watercress, to serve

Instructions

  1. Toast and grind peppercorns: Heat a small, dry frying pan over medium heat. Toast the black peppercorns for 3-4 minutes until fragrant and aromatic. Use a pestle and mortar or spice grinder to crush them into a fine powder.
  2. Prepare cacio e pepe butter: In a medium bowl, combine the softened butter and finely grated parmesan or pecorino. Add the freshly ground black pepper and a generous pinch of salt. Beat the mixture thoroughly with a spatula until well combined and creamy. Spoon the butter mixture onto a sheet of baking parchment, shape into a log by rolling it up, and chill until needed. This butter can be frozen for up to two months.
  3. Season the steak: Drizzle vegetable oil over the rib-eye steak and season well with salt to taste, ensuring even coverage on all sides.
  4. Sear the steak: Heat a heavy-based frying pan or cast iron skillet over high heat until very hot. Place the rib-eye steak in the pan and sear for 30 seconds without moving it to develop a brown crust. Flip the steak and sear the other side for 30 seconds to 1 minute. Continue flipping the steak every 30 seconds to 1 minute, searing all sides until it has a deep brown crust and reaches your desired doneness. This process typically takes about 4 minutes for rare (an internal temperature of 50°C), 5-6 minutes for medium (60°C), and 8-10 minutes for well done (70°C).
  5. Add cacio e pepe butter during cooking: In the final few minutes of cooking, add 3-4 tablespoons of the cacio e pepe butter to the pan. Spoon the melted butter repeatedly over the steak to baste and enhance its flavor.
  6. Rest the steak: Remove the steak from the pan onto a cutting board or plate. Pour the buttery pan juices over the steak and let it rest for 10 minutes to allow the juices to redistribute.
  7. Serve: Slice the rested steak against the grain for maximum tenderness. Serve with additional melted cacio e pepe butter drizzled over the top. Accompany the steak with crispy chunky chips and fresh watercress for a complete meal.

Notes

  • Use a meat thermometer to check steak doneness for precise cooking results.
  • Cacio e pepe butter can be prepared ahead of time and frozen, making this recipe convenient for busy days.
  • Resting the steak is crucial to retain juiciness and tenderness.
  • Adjust the amount of black pepper in the butter to match your spice preference.
  • Use a heavy-bottomed pan or cast iron skillet for best searing results.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Italian-inspired

Keywords: rib-eye steak, cacio e pepe butter, steak recipe, peppercorn butter, cheesy butter, steak with chips, easy steak dinner

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Find it online: https://mealbynoah.com/rib-eye-steak-with-cacio-e-pepe-butter-recipe/